When I was in my 20s, I spent some time in Switzerland and was introduced to this wonderful dish. It's one of my kids favorites. I love it because it's yummy and so easy to make.
Escalopes à la Crème:
4 chicken tenders, cooked and diced
1 quart heavy cream
4 Tbsp Inglehoffer Stone Ground Mustard
Salt and Pepper
1 carton Fresh mushrooms -sliced
Lemon Essential Oil or Real Lemon
Cooked Rice (3 cups uncooked rice + water)
Grill chicken in a little bit of butter on the stove top. Remove from pan and dice. In same pan, add heavy cream and mushrooms. Cook for a few minutes over medium high heat until mushrooms start to soften, just a little. Add mustard, salt and pepper. Add back in diced chicken. Add 2-3 drops Lemon essential oil or 1 tsp Real Lemon. Stir. Serve over rice. This recipe feeds our family of 5 with leftovers. Enjoy!
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